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- Fried Eggs with Asparagus Parmigiana
- (Uova Fritte con Asparagi alla Parmigiana)
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- Ingredients:
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- 2 and 1/2 pounds asparagus
3 tablespoons butter
8 eggs
Salt and freshly ground pepper to taste
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- Directions:
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- Cut off tough asparagus ends.
Using a sharp knife or potato peeler, peel outer skin from asparagus.
Tie asparagus together in 1 or 2 bunches with string or rubber bands.
Pour cold salted water 2 to 3 inches deep in an asparagus cooker or tall stockpot.
Place asparagus upright in water.
Bring water to a boil.
Cover and cook over high heat 6 to 8 minutes, depending on size.
Drain on paper towels; remove string or rubber bands.
Divide asparagus into 4 bundles.
Place on 4 serving dishes.
Melt butter in a large skillet over medium heat.
When butter foams, break eggs into skillet.
Season with salt and pepper.
Cook until firm.
Place 2 eggs on top of each asparagus bundle.
Serve immediately. Makes 4 servings.
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- That's it!
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